Re: This bread recipe could be the difference between starving and eating in the times ahead.

5* for a very informative thread. Thanks to all.

I ride horses and scold dogs big enough to hunt lions. I haul 50lb sacks of feed, 75lb bales of hay all the time. I push wheelbarrows uphill in the sand. I use pitchforks, yell at 1200lb animals and move them out of my way any time I want. I am deplorable.

This method is dependent on how much wild yeast is circulating in the air in your kitchen at any given time. Baking frequently adds yeast to the air, so trying to capture the yeast soon after baking bread will help ensure success.

1. Combine in a bowl: * 2 cups of warm water * 1 tablespoon of sugar * 2 cups of flour 2. Cover the bowl with cheesecloth and place in a warm area in your kitchen. 3. Stir the mixture once a day. 4. It will begin to bubble when you have captured yeast. 5. Allow the mixture to continue to sit for 3-4 days after you first notice the bubbles.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.

Quoting: ElusivePisces 228818

I have a recipe similar to what the OP posted earlier, made with whole wheat flour, and it's delicious.I put two tablespoons butter and 1/4 cup honey into one of those two cup glass measuring cups, already filled with 1 1/8 cup water heated. I use a thermometer to check, make sure it's 110 degrees, then put it in bread machine. Cover with 2 cups whole wheat, i cup bread flour, and 1 1/2 teaspoons yeast. I take the dough out and bake it in the oven, this is so good! After seeing OP's recipe, have been wondering if this can be made similarly with good results.

This method is dependent on how much wild yeast is circulating in the air in your kitchen at any given time. Baking frequently adds yeast to the air, so trying to capture the yeast soon after baking bread will help ensure success.

1. Combine in a bowl: * 2 cups of warm water * 1 tablespoon of sugar * 2 cups of flour 2. Cover the bowl with cheesecloth and place in a warm area in your kitchen. 3. Stir the mixture once a day. 4. It will begin to bubble when you have captured yeast. 5. Allow the mixture to continue to sit for 3-4 days after you first notice the bubbles.

1. In a large bowl (I use a pail and a loosely applied lid), mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.

Quoting: ElusivePisces 228818

I have a recipe similar to what the OP posted earlier, made with whole wheat flour, and it's delicious.I put two tablespoons butter and 1/4 cup honey into one of those two cup glass measuring cups, already filled with 1 1/8 cup water heated. I use a thermometer to check, make sure it's 110 degrees, then put it in bread machine. Cover with 2 cups whole wheat, i cup bread flour, and 1 1/2 teaspoons yeast. I take the dough out and bake it in the oven, this is so good! After seeing OP's recipe, have been wondering if this can be made similarly with good results.

Quoting: Anonymous Coward 900755

The real trick here is to knead as LITTLE as possible and I like to mix it at night and let rise til morning. Don't pound, knead or treat roughly! Try your recipe without the bread machine and post the results for us.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...

1. In a large bowl (I use a pail and a loosely applied lid), mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...

Quoting: Black Diamond 1273228

Another easy option is beer bread, no need to worry about yeast. Buy a few cases of the cheapest beer you can find, any kind. mix 1 can of beer to 3 cups of flour and bake at 400* for about 1/2 hour. You get a very hearty, protein-filled bread that will supplement a few people a day. You can add in anything you want for flavor, veggies, fruit, nuts, whatever.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

I never use white flour. I only use whole wheat flour. All my baking turns out good with whole wheat flour and it is better for you too. White flour is constipating. So is white rice.

Quoting: ElusivePisces 228818

I have a recipe similar to what the OP posted earlier, made with whole wheat flour, and it's delicious.I put two tablespoons butter and 1/4 cup honey into one of those two cup glass measuring cups, already filled with 1 1/8 cup water heated. I use a thermometer to check, make sure it's 110 degrees, then put it in bread machine. Cover with 2 cups whole wheat, i cup bread flour, and 1 1/2 teaspoons yeast. I take the dough out and bake it in the oven, this is so good! After seeing OP's recipe, have been wondering if this can be made similarly with good results.

Quoting: Anonymous Coward 900755

The real trick here is to knead as LITTLE as possible and I like to mix it at night and let rise til morning. Don't pound, knead or treat roughly! Try your recipe without the bread machine and post the results for us.

Good luck!

Quoting: Jude11

Are you using soft or hard wheat? Do you add gluten if you are using soft (pastry) wheat?

Re: This bread recipe could be the difference between starving and eating in the times ahead.

My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...

Quoting: Black Diamond 1273228

Another easy option is beer bread, no need to worry about yeast. Buy a few cases of the cheapest beer you can find, any kind. mix 1 can of beer to 3 cups of flour and bake at 400* for about 1/2 hour. You get a very hearty, protein-filled bread that will supplement a few people a day. You can add in anything you want for flavor, veggies, fruit, nuts, whatever.

Quoting: Anonymous Coward 1063859

THANKS !!!!!!!!!!!!!!

I have the wheat and a hand grinder to make my flower. I always have some beer . I'd keep the beer for bread making and I have at least a 1 year supply of red wine on hand.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

My father was born in Canada so don't jump me. I haven't read the entire thread. My question : How long will yeast last? I have the large bricks of yeast I purchased at least 10 years ago ! Would the yeast still be active ? Can it go bad ? These are foil wrapped sealed bricks of yeast. Thanks in advance for your reply...

Quoting: Black Diamond 1273228

They keep a very long time in the freezer. I don't know about the shelf life if it hasn't been frozen.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

so who provides the electricity for the fridge and gas for the stove during the times ahead ? I know the sekeret power fairy , right ?

you stupid canuck fuck

Quoting: Anonymous Coward 1267482

Also, no fridge?...put it outside. Or is that too much creative thinking for you?

Quoting: Jude11

Most Americans dont live in the frozen shit hole like you do. I live in a fucking desert dipshit my windows are open right now and its 77 degrees F inside. Eat your stupid flour corn meal bread I will be eating wild game and plants when the time comes.

Re: This bread recipe could be the difference between starving and eating in the times ahead.

Awesome recipe.

Can I use sour dough starter in place of yeast in this?

Quoting: Khim

Have tried it with acceptable success. I would suggest to everyone to have that starter. It will last forever if treated right. I believe the oldest starter in America is about 200 yrs old now. Still used in San Fransisco.

Recipe scaled-down-- made as needed, no fridge necessary. Bake it all, and save a loaf or two... barter/sell the rest.

Also worth knowing: A good sourdough starter, fed properly, keeps fine in a Mason jar set in a bowl of water in a cool, dark cupboard in a southern US home with no AC in Summer for at least four days, from my own experience. I baked bread every day in a power outage. If you have a spring house, or a root cellar, this dough will overnight fine in a covered bowl. Put its covered contained in the water-- not covering it, or in a root cellar-- put its bowl in a larger bowl of water. Anything like this, if kept at under 60-degrees F will overnight just fine.

Excellent bread recipe!

Does anyone have advice on keeping yeasts alive when the power goes out?

Natural levains were used by bakers of the past and still are by many TFL members. What we call sourdough is called levain by the French. I don't think there were any alternatives until the introduction of commercial yeast.

Yeast are single-celled fungi, so there's plenty around. You don't need fruits, veggies, etc. to create a sourdough culture. As the wild yeast lives on the wheat and rye berries, it's also present in the flour. No hunting for wild yeast is necessary.

That's your sustainable source that you can create and keep alive. You can take it a step further after you have a mature and strong sourdough starter by drying portions. I imagine you could probably dry a few pounds of it. Drying instructions have been posted here in the last month or so. As I recall, it's just a matter of smearing some sourdough starter on waxed paper, letting it dry, then keeping it in an airtight container.

Quoting: Jude11

I'm pretty sure I've read that juniper berries can be used as a sourdough starter? anyone have more on this?